Creamy Shrimp Fettuccine Alfredo Recipe | Easy Homemade Pasta Dinner
Creamy shrimp fettuccine alfredo with a silky garlic-parmesan sauce comes together fast for a restaurant-quality weeknight dinner. Brightened with lemon and parsley, it’s rich, cozy, and ready in under 30 minutes.
Ingredients
Ingredients
- 12 oz fettuccine (or tagliatelle)
- 1 lb large shrimp, peeled and deveined, patted dry
- 1 tbsp olive oil
- Kosher salt
- Black pepper
- 1/2 tsp paprika (optional)
- 4 tbsp unsalted butter
- 3–4 garlic cloves, finely minced
- 1 1/4 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 cup reserved pasta water (use as needed)
- 1–2 tbsp fresh lemon juice, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
- Extra-virgin olive oil, for finishing
- More parmesan, for serving
- Lemon zest (optional)
Instructions
Instructions
- Bring a large pot of salted water to a rolling boil, add the fettuccine, and cook until just shy of al dente; reserve at least 1 cup of pasta water and drain.
- Toss the dried shrimp with olive oil, a pinch of salt, black pepper, and paprika.
- Heat a large skillet over medium-high with a drizzle of olive oil, sear the shrimp 1–2 minutes per side until pink and opaque, then transfer to a plate.
- Reduce heat to medium-low and add the butter to the same skillet; when foamy, add garlic and red pepper flakes and stir 30–45 seconds until fragrant.
- Pour in the heavy cream, scraping up browned bits, and simmer gently 2–3 minutes to thicken slightly, keeping the heat modest.
- Lower heat to low and add parmesan in small handfuls, whisking until smooth before adding more; whisk in splashes of reserved pasta water if the sauce is too thick.
- Add the drained fettuccine and toss until glossy and coated, then return the shrimp and any juices to the skillet; loosen with more pasta water as needed until silky.
- Season with lemon juice, more black pepper, and salt to taste; finish with chopped parsley, a thread of extra-virgin olive oil, and optional lemon zest, and serve with extra parmesan.
Notes
Use freshly grated parmesan for a smooth sauce and keep heat low once cheese is added to prevent breaking. Reserve pasta water to emulsify and keep the sauce glossy. Pat shrimp very dry to ensure a good sear. Store leftovers up to 3 days and reheat gently with a splash of cream, milk, or water; avoid freezing.